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When I bought my egg one of the first woods I bought was Mesquite and Apple.
I started reading a lot on here and I read that mesquite is too strong for smoking low and slows, so I haven't used it at all yet.
I know how much smoke flavor I like and have nailed it down. I am doing a brisket this weekend (second attempt) and was curious if anyone could point me in the right direction with this wood.
I know CenTex and a few others will yell at me (JK) for not using Oak but I cant find any locally.
Winnipeg based BBQ sauce company.